In a shaker, combine Siete Leguas Blanco, Blue Corn Tejuino, lemon juice, Passionfruit and Rosemary Syrup, salt, and ice. Pour 8 times to mix the flavors and aerate the drink.
Then, serve in a glass rimmed with Hoja Santa Smoked Salt and filled with ice. Add a fresh sprig of rosemary for garnish.

Blend 200 g of blue corn masa (like the one used to make tortillas), 100 g of piloncillo, and 700 ml of water. Refrigerate it for two days.

In a pot, combine 100 g of dried rosemary, 250 ml of passion fruit pulp, 500 ml of water, and 400 g of sugar. Heat it and stir until the sugar dissolves.
Turn off the heat and let it steep for three hours.
Then, strain the mixture, add 30 ml of apple cider vinegar, bottle, and freeze. After 8 hours, remove from the freezer and wait for it to melt.

Note: It is recommended to do this in an open area. Take 400 g of gourmet salt and add 20 g of rosemary and 80 g of hoja santa. Place it all on a metal strainer and heat it over direct fire while moving it and allowing the ash to fall. Once the herbs are completely burnt, cover the top of the strainer and shake it to remove excess ash.

In a shaker, mix Hibiscus and Passion Fruit Syrup, lemon juice, fresh grapefruit juice, Siete Leguas Blanco, and ice. Stir for seven seconds and serve in a pre-rimmed Old Fashioned glass with worm salt. Finish by garnishing with a dried grapefruit wheel.

In a pot, combine 200 g of dried Sudanese Hibiscus,300 ml of passion fruit pulp, a sprig of rosemary, 500 g of sugar, and 500 ml of water. Bring it to a boil while stirring a couple of times. Let it cool. Add 60 ml of apple cider vinegar. Finally, strain and transfer it to a container.

In a shaker, combine Siete Leguas Blanco, Lemon Cordial, lemon juice, 10 basil leaves, and ice. Shake vigorously for five seconds, then strain and serve in an Old Fashioned glass with ice. Add mineral water, stir, and finally, garnish the cocktail with basil leaf and caramelized eureka lemon peel.

In a pan, combine 200 g of eureka lemon peel, 100 g of aztec lemon peel, 200 ml of agave honey, 150 g of refined sugar, and 150 ml of Siete Leguas Blanco. Stir without heating and let it steep for an hour. After this hour, add 500 ml of water and boil for 10 minutes.
Remove the remaining peels and strain. Finally, bottle and store.

Caramelized Eureka Lemon Peel
Dry and dehydrate the peels you used to make the
Lemon Cordial.

In a pot, combine 100 g of dried rosemary, 250 ml of passion fruit pulp, 500 ml of water, and 400 g of sugar. Heat it and stir until the sugar dissolves. Turn off the heat and let it steep for three hours. Then, strain the mixture, add 30 ml of apple cider vinegar, bottle, and freeze. After 8 hours, remove from the freezer and wait for it to melt.

In a mixer, combine Siete Leguas Blanco, cold brew, lemon juice, and ice. Mix for eight seconds and serve in an Old Fashioned glass with tonic water. Stir with peppermint leaves and garnish with dehydrated lemon.

In a container, place 300 g of coarse ground coffee of your choice with 800 ml of water and leave it in the refrigerator for 24 hours, stirring it every eight hours. Then, strain and store.

In a jar, combine 500 g of sugar, 50 g of dried rosemary,200 g of dried Sudanese Hibiscus, 30 ml of apple cider vinegar, and 500 ml of water. Refrigerate for 12 hours,then remove, stir, boil, and finally strain and store.